A Favorite "Tater" Recipe

Don't know why, but I've always called them 'Syracuse Potatoes'. We make em, eat em cold straight from the frig - actually very refreshing and no fat! I know the salt content seems high but give them a try. For those who want more flavor with them or as a party appetizer, just mix up your favorite dip - people go crazy over them!

4 lbs of SMALL Red or White potatoes
1 lb. salt - Kosher if you have it is the best

Bring approx. 2 quarts water (or enough to cover potatoes) to a boil. When water is boiling, stir in salt until salt dissolves. Add potatoes. Return to a boil and boil approximately 20 minutes, or until potatoes are soft. (Red
skinned potatoes may take slightly longer.) Drain potatoes in a colander, but do not rinse. Allow potatoes to dry a few minutes. The salt will form a crust on the potato skins. Chill in frig covered and eat straight or serve with a dip or melted butter if you like.